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Vegan eggless buttermilk biscuits on a baking tray

Vegan Buttermilk Biscuits

Megan Calipari
These Vegan Buttermilk Biscuits are dairy free, eggless and made with homemade vegan buttermilk! These biscuits are easy to make and they rise tall and are super flakey.
Prep Time 15 mins
Cook Time 20 mins
Servings 8 Biscuits


  • Mixing Bowl
  • 2 ¾" Round Biscuit Cutter
  • Sheet Pan
  • Pastry Brush


  • Cup Forager Plain Unsweetened Yogurt
  • Cup Plain Unsweetened Dairy-Free Milk I used So Delicious Coconut Milk Yogurt
  • 2 teaspoon Lemon Juice or White Vinegar
  • 2 Sticks Earth Balance Soy-Free Buttery Sticks, Cold 16 Tablespoons
  • 3 ½ Cups All Purpose Flour
  • 5 teaspoon Baking Powder
  • ½ teaspoon Baking Soda

For Brushing

  • 2 tablespoon Earth Balance Soy-Free Buttery Sticks, melted


  • Preheat oven to 425* F and line a baking tray with parchment.
  • In a large measuring cup or a small bowl, combine yogurt, non-dairy milk and lemon juice. Stir to combine and place into the refrigerator.
  • Cube the butter and place it into the fridge.
  • Scale the dry ingredients into a large mixing bowl. Add the cold, cubed butter and using your hands, squeeze and flatten the butter cubes so you are left with some pea sized pieces and some pieces that are flattened out. See picture for reference.
  • Add wet ingredients to the bowl and toss together with a fork until most of the flour is moist. DO NOT bring together completely here. It should look shaggy and have spots where the flour still is not moist.
  • Turn the shaggy dough out onto a work surface. Gently press into a rectangle and fold the dough onto itself then press again into a rectangle. Repeat this 4-5 times until the dough has come together. This action is what will give the biscuits the layers. Pick the dough up and lightly flour the work surface here if you need to!
  • Press the dough into an 8"x6" rectangle that is 1 ¼" tall. Using a 2 ¾" round cutter, cut 6 biscuits from the rectangle. Then gently press the scraps together to cut 2 more biscuits.
  • Transfer the biscuits to a lined baking tray. Brush the tops liberally with melted earth balance and place into a 425* oven for 20-22 minutes or until the tops are lightly golden and the bottoms are browned all the way across.
  • Serve warm with your favorite fixings.